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Chicken Tortilla Soup

Good for a snow day!

This soup is a good guideline recipe
It's one of my favorites.
I'm posting it here so I can't lose it.
The LIME is a must in this soup!

So here's what I do differently from the recipe below.....1 CAN of chipotle peppers is toooo much. So I add just one chipotle pepper. I usually find that's a bit spicy for me so I add in more chicken broth than they call for. And then I decide it needs more of the other stuff. Ha ha! It's how I cook.

So use this recipe as a guideline,
and start off with very little chipotle peppers
unless you have an iron stomach. ;-)

ChickenTortillaSoup

1 tablespoon olive oil

1 onion chopped

3 cloves garlic, minced

2 teaspoons chili powder

1 tsp dried oregano

1-2 tsp. ground cumin

1 (28 oz.) can crushed tomatoes

1 – 7 oz. can chipotles in adobo sauce \(NOTE, I use only 1 chipotle pepper for the soup.)

Chilies finely chi\0pped or mashed, sauce reserved

4 cups chicken broth

2 cups whole kernel corn

1 cup shredded carrots

1 (4 oz) can chopped green chilies

1 (15 oz) can black beans, drained

¼ cup chopped fresh cilantro

2 boneless chicken breasts,

cooked, and chopped into bite sized pieces

juice from ½ lime

salt to taste

sliced avocado

shredded Monterey jack cheese

chopped green onions

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic until soft. Stir in chili powder, oregano, cumin, tomatoes, chipotles, adobo and broth. Bring to a boil, and simmer for 5 to 10 minutes.

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